Friday, November 9, 2007

Recipe of the Week:Sensational Thanksgiving Side Dishes


Guests will come for turkey……and enjoy these irresistible and tasty Thanksgiving side dishes! This week……..VEGGIES!!! (next week, potatoes – in case you were wondering).

Thanksgiving is a wonderful time to spend with friends and family and its also a great opportunity to cook and try new recipies.

All of these dishes seem to travel well (if you are cooking at home and eating someplace else) and are easy and quick to make. More time with your guests and less time in the kitchen!

Every year I try and cook one new side dish and maybe this year it will be one of the following


Spicy Carrots with Parsley and Cilantro



1 1/2 pounds large carrots, quartered lengthwise, then halved crosswise
4 garlic cloves, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
1/4 cup chopped cilantro
1 1/2 teaspoons sweet paprika
1/2 teaspoon crushed red pepper
2 tablespoons sliced blanched almonds


1. In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.

2. In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

Notes: MAKE AHEAD!! The carrots can easily be transported and warmed up in a microwave to serve!

Balsamic Glazed Pearl Onions




2 (16 ounce) bags frozen white pearl onions, left frozen, excess ice removed (you can also use fresh if you can find them)
1/4 cup extra-virgin olive oil
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 cup balsamic vinegar
2 garlic cloves, minced
2 tablespoons chopped fresh parsley

1. Adjust oven rack to low position and heat oven to 425 degrees.

2. Toss onions with oil, sugar, salt and pepper in medium bowl. Transfer to a cookie sheet with rim in a single layer. Roast onions until golden brown, about 30 minutes, stirring at 20 minutes and again at 25 minutes, adding garlic at this point.

3. Meanwhile, bring vinegar to boil; simmer over medium-high heat, about 10 minutes, until reduced to 1/3 cup - it should be a thin syrup. Put onions into a bowl, add reduced vinegar and parsley; toss to coat. Serve hot, warm or at room temperature.

This recipe was originally featured in the USA WEEKEND

Lemon-Butter Green Beans with Pine nuts

ACTIVE TIME: 10 Minutes
Serves 6


1 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
2 tablespoon minced shallots
2 tablespoon pine nuts
2 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper


1. Blanch green beans in boiling salt water for 1 full minute. Drain green beans well and pat dry.

2. Heat the butter in a medium skillet over medium heat.

3. Add the shallots and cook for 1 minute, stirring constantly to keep from burning.

4. Add the pine nuts and cook, stirring, for an additional minute.
5. Add the green beans and toss to coat evenly.

6. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

Notes: This recipe takes 10 minutes to make; easy to transport and re-heat!

All images courtesy of GOOGLE